Everyone loves a chicken & prosciutto pasta salad. And this recipe accommodates fodmappers easily. If you’re gluten-free, you are going to need to find a pasta that is fairly robust once cooked to avoid it going mushy. However, if you’re following the low fodmap diet, you can simply use 75g wheat pasta per person (look out for any sneaky high fodmap additives).

Make the dressing first (even the day before) to let the flavours infuse. The more fresh herbs you add, the better!  

As there are no fodmaps in chicken, you can scale the recipe up or down to suit the number of people you’re feeding. To avoid fodmap stacking, stick to 75g pasta per person (fructans), no more than 5 cherry tomatoes per person (fructose) and 1 tablespoon of balsamic vinegar per person (fructose).